Masoor dal & Carrot Soup

Ingredients

• 2 chopped carrots
• 3 tbsp masoor dal , washed and drained
• 1 tsp oil
• 1 bay leaf
• 1 red chili
• 1 tsp ginger
• 2 black peppercorns (kalimirch)
• 1 sliced onions
• 2 tsp finely chopped garlic (lehsun)
• 2 cup water
• 1/4 cup chopped tomatoes
• 1/4 tsp red chili powder
• salt to taste
• 1/4 tsp freshly ground black pepper

Method

1. Heat the oil in a pressure cooker and add the peppercorns, onions and garlic, ginger, red chili, bay leaf and saute on a medium flame for 1 to 2 minutes.
2. Add the carrots and tomatoes, mix well and cook for 1 minutes
3. Add masoor dal and 2 cups of water and cook for 2 whistle .
4. Keep aside to cool slightly, remove bay leaf and blend in a mixer to a smooth puree.
5. strain puree.
6. Transfer the puree back into the deep non-stick pan, salt and pepper, mix well and bring to a boil.
7. Serve immediately.

Peanut Butter Cookies

INGREDIENTS:

• 1/2 cup unsalted butter
• 3/4 cup light brown sugar, packed
• 1/2 cup creamy peanut butter 
• 1/4 cup granulated sugar
• 1 tablespoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• pinch teaspoon salt, optional and to taste

Method:

1. Preheat oven to 350 F and grease Backing tray or baking tray lined with Backing sheet , keep aside.
2. In a large, mixing bowl, Add butter, brown sugar, peanut butter, granulated sugar, vanilla, and whisk until smooth.
3. Combine the flour, baking soda, optional salt ; don't overmix.
4. Combine all the dry & wet ingredients in a bowl and mix gently till the mixture binds well.
5. Divide the mixture into equal portions and shape each portion into flat round cookie.
6. Arrange the cookies on the baking tray and Sprinkle brown sugar on cookie top. 
7. Bake in a pre-heated oven for at 180°c (360°f) for 10 to 15 minutes.
8. Depending on your climate, muffin pan, brand of ingredients, taste preferences, etc. baking times will vary.
9. Allow cookies to cool in pan for at least 15 minutes before removing them. 
10. Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months.

TIPS:

Unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

Pecan Peanut Butter Cookies

Ingredients:

• 3/4 cup creamy peanut butter
• 1/2 cup unsalted butter (1 stick)
• 1/2 cup light brown sugar
• 1/4 cup granulated sugar
• 1 tablespoon vanilla extract
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 cup chopped pecan 
• pinch salt, optional and to taste

Method:

1. Combine the plain flour, baking soda, salt , in a bowl and mix well. Keep aside.
2. Combine the granulated sugar, Brown sugar and butter in a bowl and whisk well till no lumps remain.
3. Add the vanilla essence, Peanut butter and Whisk well.
4. Add the dry ingredients , chopped pecan and mix well to form a dough.
5. Divide the mixture into equal portions and shape each portion into a round ball and flatten the balls lightly.
6. Place the cookies on a greased baking tray and bake in a pre-heated oven at 180 c (360 f) for 10 to 15 minutes.
7. Cool on a wire rack and store in air-tight containers.

Tips:

Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

Palak (Spinach) Thepla

Ingredients

• 1 cup chopped Palak leaves
• 1 cups whole wheat flour (gehun ka atta)
• 1 cup bajara flour
• 1 tbsp oil
• 2 tbsp curds (dahi)
• 1 tbsp ginger garlic pest
• 1/4 tsp turmeric powder (haldi)
• 1 tsp chilli powder
• 1 tsp sugar
• salt to taste
• whole wheat flour (gehun ka atta) for rolling
• oil for cooking
• 
  
• For Serving
• chunda or sweet mango pickle

Method

1. Add palak in mixing jar and make smooth puree.
2. Combine all the ingredients in a deep bowl , add palak puree and knead into a soft dough using enough water.
3. Divide the dough into equal portions and roll out circle using a little whole wheat flour for rolling.
4. Heat a non-stick tava (griddle) and cook each circle, on a medium flame, using a little oil, till it turns golden brown in colour from both the sides.
5. Serve hot with chunda or sweet mango pickle.

Pomegranate Pear Smoothie

Ingredients:

• 1/2 cup milk
• 1/3 cup Hung Curd
• 2 teaspoons honey
• 1 cup pomegranate
• 1/2 cup Pear, cored and peeled
• 3 tsp Sugar As per test

Method:

1. In Mixing jar, combine all ingredients and blend together.
2. Server with ice cubs.

Mexican Baby Corn

Ingredients:
Better:

• 2 tbsp corn flour
• 4 tbsp maida
• 2 tsp garlic ginger pest
• 1 tsp kasmiri chili pest
• 1/2 tsp pepper powder
• 1/4 tsp soda bi carb
• water , salt as per need

Other ingredients

• 1 cup par boiled baby corn
• 1 tsp chili flex
• salt
• 1/2 cup bread crumbs
• oil for fry

Method:

1. In bowl add better ingredient with water and make medium thick better.
2. In plate add bread crumbs , chili flex mix well
3. Now split the baby corn and dip in better and then roll into the bread crumbs.
4. Now deep frying baby corn.
5. Serve hot with cheesy herbs Dip.

Pasta In Creamy Red Sauce

Ingredients

For The Sauce

• 2 tbsp grated processed cheese
• 1 tsp olive oil
• 2 tsp finely chopped garlic (lehsun)
• 1/2 cup finely chopped onions
• 1 cup chopped tomatoes 
• 5 leaves basil
• 1/2 cup Parmesan cheese
• 1/2 cup cream
• 1/2 tsp pepper powder
• salt as taste

For The Pasta

• 1 cup cooked whole wheat pasta
• 1/2 tsp olive oil
• 1 tsp finely chopped garlic (lehsun)
• 1/4 tsp dry red chilli flakes (paprika)
• 1/2 cup bell pepper
• 5 leaves basil

Method:

1. Heat the oil in a broad non-stick pan, add the garlic and onions and saute on a medium flame for 1 to 2 minutes.
2. Add Basil, tomatoes cook till tomatoes become soft.
3. Now add Parmesan cheese, mix well.
4. Switch off gas and blend mixture in mixing jar.
5. Add cream, pepper powder, salt, mix well.
6. Pasta sauce ready.
7. Heat the oil in a broad non-stick pan, add the garlic , chopped basil , bell pepper , salt and chilli flakes and saute on a medium flame for a few seconds.
8. Add the pasta, mix well and saute on a medium flame for another 1 to 2 minutes. Keep aside.
9. How to proceed
10. Just before serving, reheat the prepared sauce on a medium flame fo 1 to 2 minutes.
11. Add the pasta, mix well and cook on a medium flame for another 1 to 2 minutes, while stirring occasionally.
12. Garnish with parsley and basil .
13. Serve immediately.

Aachari Pumpkin Paratha

Ingredients

For Stuffing

• 2 cups Boiled pumpkin
• 1 finely chopped onions
• 2 medium sized potatoes , boiled and mashed
• 2 tsp oil
• 1 tsp finely chopped garlic (lehsun)
• 1 tbsp ginger-garlic (adrak-lehsun) paste
• 1/2 tbsp readymade pickle masala
• 1/4 tsp turmeric powder
• 1 tsp lemon juice
• salt to taste
• 1/2 tsp garam masala
• 1/4 tsp sugar
• 3 tbsp finely chopped coriander (dhania)
• a pinch of asafoetida (hing)

For The Dough

• 2 cups wheat (gehun) flour
• 2 tbsp oil
• salt to taste
• oil to cooking

Method

For the Stuffing

1. Heat the oil in a pan, add asafoetida, garlic-ginger-chilli paste. Saute for few seconds.
2. Add onion, Saute for 5 minutes.
3. Add Pumpkin , salt, garam masala, turmeric powder, pickle masala, sugar , Mix well.
4. Turn off the gas. Add mashed potato, lemon juice, coriander leaves, mix well. Keep aside.

For the dough

1. Combine together wheat flour, salt and oil and make a dough for paratha.
2. Divide the stuffing into 4 equal portions and keep aside.
3. Roll out a portion of the dough into a circle.
4. Place a portion of the stuffing at the center and bring the edges together at the center to seal tightly.
5. Roll out again into a circle, using little whole wheat flour.
6. Heat a tava and cook each paratha, using little oil or ghee, till golden brown spots appear on both the sides.
7. Repeat the same steps to make 3 more parathas.
8. Serve hot.

Long Beans Sambharo

Ingredients :

• 1 cup par Bolied long Beans
• 2 tbsp Oil
• 2 whole red chili
• 1 onion
• 1/2 tsp Mustard seed(rai)
• 1/4 tsp hing
• 1 tsp Tamarind juice 
• 1/2 tsp turmeric powder
• 1 tsp red chili powder
• 2 tsp coriander powder
• 4 tsp fresh coconut
• salt 

Method:

1. heat oil in deep kadai , add rai , hing when its crackle add red chili , onion, cook for 2 min.
2. Add beans and cook for 5 to 6 min.
3. When is soft add turmeric powder, red chili , coriander powder, fresh coconut, mix well and cook for min.
4. Add Tamarind juice, salt mix well
5. Serve hot.